Sheep are very important to Sardinia, the island north of Sicily off the Italian coast. The landscape there is dotted with sheep everywhere you look. In fact, Sardinians have been tending sheep since the beginning of recorded history (about 1000 BC). The sheep found on Sardinia are from ancient stock and live in the wild. It is these wild sheep that produce the milk for Fiore Sardo. The result of a laborious, complex cheesemaking process, Fiore Sardo is a straw-colored cheese with a brown rind. The Italian word fiore means flower. Thus this cheese is named the "Flower of Sardinia." A bit more forceful than Pecorino Toscano, a famous sheep's milk cheese from Tuscany, this Sardinian pecorino has a slightly salty flavor and a long finish. Ours is aged for three months and is perfect served as a table cheese. This is a protected DOP cheese.

Oh the flavor of this cheese brought back memories of my time in Sardinia! Absolutely delicious! I will order again!

By Diane ongionifrom Floridaon Jul 06, 2014

Excellent

This cheese is great at room temp on a cheese tray, for grating or just snacking.

By lakekeysfrom Iowaon Mar 16, 2013

Great cheese

This was my 1st time ordering from Igourmet and this cheese was out of stock. But in a few days, I got an e-mail that it was available once again. I ordered and it came vey quick. Used it in a 3-cheese bucatini recipe and it was great! I will re-order this cheese again at some point and will surely place other orders as well. Great site!

By gulf coast cheese headfrom gulf coaston Dec 30, 2012

fiore sardo

Wonderfully full flavored and balanced. Great value for an imported raw ewe's milk cheese.

A little salty and nutty,this cheese has become my and my husband's favorite late night snack. We have had several guests also compliment the cheese, and we will continue to order it as long as it's available. Even though it's a hard cheese, it has a smooth texture and a slight creaminess to it, i.e., less grainy than a Parmesan.

By chuck kimballfrom julian, caon Apr 15, 2011

perfect for pesto

a little less salty than the Sardano usually used in pesto, but much creamier... substitute one to one in your favorite pesto recipe, use the small leaf basil (Genoa) if you can find it, and real pine nuts...

By JVSfrom BCon Jan 14, 2011

The Classic

Real classic from little Sardinia. Flavour is mellow and refined. Pronounced saltiness, but well rounded by rich, creamy texture. No wonder Sardinians are so long-living. Who would want to leave this Earth with cheese like this.